young begining chef

[Julian Nell]

I am cutting with a dull knife that my parents bought many years ago.

I am not sure when I will be able to get a new knife, but when I do I am looking at a MAC chef's knife,

or maybe something else, like a Tojiro, but I am making do with what I have.

Julian

[tk59]

How dull is dull? Do you have anything to sharpen with?

[Julian Nell]

Well I can dice an onion fairly well, it doesn't go threw pepper skin with one slice, when I tried to chop a tomatoe it squished, and cutting steak is far from enjoyable.

Julian

[Julian Nell]

I have a rod that I am using right now, I am really not sure if it is a good one and I don't have the money for any stones so no good sharpening.

Julian

[tk59]

Is the rod metal or ceramic and does it feel pretty smooth or rough?

[Julian Nell]

The rod is metal, I can't remember at the moment but I believe that it is slightly rough.

Julian

[kalaeb]

Welcome!

[Julian Nell]

Thanks.

Julian

[PierreRodrigue]

Welcome to the forum! It is cool to see youth into food and knives!

[tk59]

The rod is metal, I can't remember at the moment but I believe that it is slightly rough.

Julian

Hmm. Sounds like you should take the knife to a nice smooth section of sidewalk and then the back of a ceramic mug. Got a pic of the knife that shows the edge well?